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• W4367316183 endingPage "124663" @default.
• W4367316183 startingPage "124663" @default.
• W4367316183 abstract "High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products." @default.
• W4367316183 created "2023-04-29" @default.
• W4367316183 creator A5000441860 @default.
• W4367316183 creator A5071331421 @default.
• W4367316183 date "2023-06-01" @default.
• W4367316183 modified "2023-09-26" @default.
• W4367316183 title "Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment" @default.
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• W4367316183 doi "https://doi.org/10.1016/j.ijbiomac.2023.124663" @default.
• W4367316183 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/37119887" @default.
• W4367316183 hasPublicationYear "2023" @default.
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